Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl (3/4 cup) water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 - 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 - 2 1/2 hours. Leave for 20 minutes before carving.
Serve with pork sausage patties, Christmas sausages, the juice, apples, prunes, red cabbage, red whortleberries and any other family favourites.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no